Summer meals are meant to be quick and easy and it really doesn’t get much easier than throwing some meat on the grill. Well…I guess it does get easier if you are making kabobs. Kabobs are a great summertime grilling menu item because you can really make it a one dish meal. Burgers and steaks are great but then you really have to throw together some side dishes to go with them. Kabobs are easy because if you throw some fruit and veggies on the skewers along with the meat then you have your well rounded meal all set to go. No turning on the oven at all on those hot summer days. I found this great recipe for beef kabobs with peanut sauce on the Canadian Beef recipe page. The great thing about using Canadian beef when you grill is that you can count on the quality and freshness as well as supporting your local ranchers. We tried the recipe below and threw some pineapple in too to add some fruit and you can add it whatever other veggies sound good to your family. The peanut sauce was a delicious way to add some extra flavor for those that wanted it.
|3 tbsp (45 mL)||canola oil|
|2 tbsp (30 mL)||EACH rice vinegar and chopped fresh parsley|
|1 tsp (5 mL)||EACH ground cumin, coriander and cinnamon|
|1 tsp (5 mL)||hot pepper flakes (or to taste)|
|½ tsp (2 mL)||EACH garlic powder and ground ginger|
|1 ½ lb (750 g)||Beef Top Sirloin or Strip Loin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes|
|Peanut Sauce (recipe follows)|
|1||red onion, cut into chunks|
|2||sweet yellow peppers, cut into chunks|
- Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours.
- Meanwhile, prepare Peanut Sauce and set aside, refrigerating if held for more than 1 hour.
- Thread beef cubes, onion and yellow and green peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, turning once, for about 5 minutes per side for medium-rare. Serve with Peanut Sauce for dipping.
Peanut Sauce: In medium saucepan, combine 1 clove garlic (minced), 1/2 cup (125 mL) EACH crunchy peanut butter and reduced-sodium chicken broth, 1 tbsp (15 mL) reduced-sodium soy sauce, 2 tsp (10 mL) fresh lemon juice and 1 tsp (5 mL) EACH garlic-chili sauce and granulated sugar. Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in 1/4 cup (50 mL) coconut milk and cook, stirring until heated through. Serve warm.Tweet